The Baked Brownie (from Baked: New Frontiers in Baking and seen on Divine Baking)
- 1 1/4 c all-purpose flour
- 1 tsp salt
- 2 T dark unsweetened cocoa powder (I used dutch process cocoa)
- 11 oz dark chocolate, chopped (I used Ghiradelli 60% cacao)
- 1 c unsalted butter, cut into 1 inch pieces
- 1 tsp instant espresso powder (I omitted b/c I didn't have)
- 1 1/2 c granulated sugar
- 1/2 c packed light brown sugar
- 5 large room temperature eggs
- 2 tsp pure vanilla extract
1. Preheat oven to 350 degrees F.
2. Spray a 9x13 pan with nonstick baking spray (or butter and flour pan).
3. In a medium bowl, whisk together the flour, the salt, and cocoa powder.
4. Set up a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder (if using) in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
5. Add three eggs to the chocolate mixture and whisk until just combined. Add remaining eggs and vanilla, whisking to combine. Do not over beat the batter or else the brownies will become cakey.
6. Gently mix the flour/cocoa/salt into the chocolate with a spatula (not a whisk) just until incorporated.
7. Pour the mixture into the prepared pan.
8. Bake the brownies for about 30 minutes or until a toothpick comes out with just a few moist crumbs. Mine took 31 minutes, but you may want to check them early because everyone's oven is different, and you definitely don't want to over bake them!